Pumpkin Walnut Snack Muffins

Spray 1 1/2 cups whole-grain oat flour 1 teaspoon pumpkin pie spice 1/2 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup fat-free artificially sweetened vanilla yogurt 3 large egg whites 1/2 cup granular sugar substitute such as Splenda No Calorie Sweetener, Granular 1 cup canned pumpkin 2 tablespoon finely chopped walnuts

Preheat the oven to 350 degrees F.

In a food processor fitted with a metal blade, process flour for about 1 minute until no coarse grains remain. In a mixing bowl, combine flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Sift mixture twice. Set aside.

In a large mixing bowl, combine yogurt and egg whites. With a sturdy whisk, beat until thoroughly blended. Add sugar substitute and pumpkin. Whisk to blend. Add the reserved flour mixture, stirring, until no flour is visible. Spoon the batter into the prepared cups until each cup is about two-thirds full. Sprinkle on walnuts.

Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out dry. Cool for 10 minutes.

Makes 12 muffins. Per muffin: 72 calories, 3 g protein, 11 g carbohydrates, 2 g fat (trace saturated), trace cholesterol, 2 g fiber, 193 mg sodium

Store any leftover muffins in an airtight container in the refrigerator for up to 3 days or freezer for up to 1 month.